Directions

To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.

To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Most Helpful Positive Review

Sep 27, 2010

Made this for Recipe Group and oh man, are these DELICIOUS!!!!! I maed them exactly as written, and feel no changes are necessary. I got 35 cupcakes out of the recipe and I baked them @ 325 degrees for only 14 minutes (my oven is super HOT). The icing is VERY sweet, but it really compliments the cupcake nicely. I did add a drop of orange oil, just to get a better orange flavor. I was able to ice about 18 cupcakes, but I like a lot of icing, so if you are just gonna spread it on, there should be plenty. I decided to freeze the un-iced cupcakes for another time. I really can't believe how fantastic these turned out...I will be making these many, many more times~YUM! Thanks for sharing. :)

Most Helpful Critical Review

I made this as the Recipe Buzz Group Recipe for the week of September 27th. I could NOT be more thrilled with these. The cake part is so light, airy, & soft! I was expecting quickbread muffins at best but what I got was actual pumpkin cake! (I've never tasted pumpkin cake before -- many pumpkin quickbreads, but never the light fluffiness of actual cake with pumpkin!) For the frosting I used: 1 tsp OJ, 1 tsp vanilla, 1 tsp. orange extract (and the other ingredients as listed). This let me use less powdered sugar so my frosting isn't sickeningly sweet. It piped beautifully, and tastes like a Dreamsicle. This recipe produced ONLY 24 cupcakes for me. They baked at 350 degrees for 30 minutes and 35 minutes in 2 different brands of muffin tin. Lastly, when my photo is up, I used a Wilton 1M tip to pipe (outside in, concentric circles). There is just enough frosting for 24 cupcakes using a 1M but I'm sure is plenty for smaller tips or knife-spreading. Thanks so much for the recipe, I can't wait to share these! UPDATE: I tried to get out of making these this year & made apple cake instead & DH had a FIT. He came as close to mutiny as he ever would in my kitchen, so today I made these for him to take to work and we ate the apple cake ourselves, lol.

Here's another five-star review for these delicious cupcakes! The recipe made 24 regular-sized and 8 mini-sized cupcakes for me, and the frosting was spot-on perfect! Another reviewer said hers were done in 22 minutes, so I checked mine at that time, and that was perfect (the minis took a couple of minutes less time). For the frosting, one large orange produced the right amount of zest. It's funny how when I buy any fruit with rind now, I always pick it out with zesting in mind! These are delicious cupcakes! UPDATE: This recipe makes about 75 mini-cupcakes and look perfect using an M1 tip to squish on a dollop of the frosting! Check for doneness at about 15 minutes.

I made this recipe as is. Icing and all. They are amazingly delicious. Not need to change a thing. I got 3 dozen regular sized cupcakes. I also topped with candied orange peel and a pecan half. These really made me fell like Fall.

This was one of the best recipes for the pumpkin cake itself that I've ever tasted. The frosting was not to be ignored but the cake was outstanding! I made them for my son's end of football party and they were a hit. The adults enjoyed them too. I did NOT get 32 cupcakes out of it though, I ended up with 21, I think, and I felt that was filling the cups 3/4 full. I can't complain. I kept a few for my family, then sent the rest. Since I got fewer than I expected, I would've doubled the recipe but I always follow it the first time as is. My family definitely wanted more. I had more frosting than I needed and may make another half-batch. Thank you for this!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.